Sweet potato chili for chilly nights

November 19, 2017

Packard Health’s Registered Dietician, Karen Koeppe shares a heart-warming chili made with a variety of beans and sweet potatoes before being simmered in spiced and diced tomatoes. It’s a crowd-pleaser, budget-friendly, readily whipped up on the stovetop in under 30 minutes!

Ingredients

• 2 cans (14.5 ounces) diced tomatoes with chilies
• 1 can (14.5 ounces) kidney beans
• 1 can (14.5 ounces) black beans
• 1 can (14.5 ounces) garbanzo beans
• 1 large sweet potato, diced
• 1 large green bell pepper, diced
• 1 large yellow bell pepper, diced
• 3 garlic cloves, minced (My local favorite: Dyer Family Organic Farm Garlic – any variety – available at Argus Farm Stop located at 1200 Packard Rd. http://www.argusfarmstop.com/)
• 1 medium yellow onion, diced
• 2 tablespoons chili powder (can modify according to personal preference)
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon – Yes!
• Dried red chili flakes, to taste
• 2 cups low sodium vegetable stock

Instructions

1. Saute garlic, onion, diced sweet potato and spices in 1 Tbsp olive oil until soft and fragrant.
2. Add 2 c. vegetable broth, canned tomatoes, beans(drained and rinsed) and diced peppers
3. Bring to a boil, then simmer for 20 minutes until the sweet potatoes are tender
4. Serve chili hot with optional toppings (e.g. sliced green onions, sliced jalapenos, dollops of plain non-fat Greek yogurt)

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